Yes I was given a whole goose breast which was frozen. I found a recipe, so I thawed the breast and then soaked it in water to draw out some of the blood. This also helps when I have chicken livers. I usually soak them as I process the bird or if I have gotten them from someone else I will soak before using. I then marinated the breast but for only 8 hours. Next time I will be more organized and do the full 24 as the directions recommends. Okay yes I did add bacon to the top of the breast because I have been told wild came can be dry. :-) I did over cook it going by time instead temp of breast. Will definitely watch temp on the meat next time. I would definitely fix this again and the stuffing was awesome. This recipe for Stuffed Goose Breast with Caraway and Apple stuffing came from Food network. Recipe courtesy of Mario Batali. below are my few adjustments.
Recipe Courtesy of Mario Batali